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This simple recipe for Asiago biscuits takes a classic drop biscuit and adds aged Asiago cheese and black pepper for a savory, gourmet quick biscuit to make breakfast a little different.
I love, love, love Asiago cheese. It’s salty and has that slight intensity of aged cheese but is softer than it’s cousins Parmesan and Romano. I make a delicious cream sauce with it and a fantastic bagel inspired Asiago cheese bread.
When you combine it with a kick of spicy black pepper in a super easy drop biscuit though, Asiago cheese biscuits have jumped to become one of our favorite brunch treats. They only take 20 minutes to throw together, and just the addition of those two big flavors to my classic drop biscuit recipe, biscuits and gravy or biscuit egg sandwiches feel like a gourmet treat.
The drop biscuit recipe that I based these on are only 5 ingredients, with the addition of cheese and pepper, that means 7 ingredients and you’re home free!
- All Purpose Flour – I go with plain flour most of the time, you can however sub up to 1/3 of it with whole wheat if you like!
- Baking powder – gives the biscuits just enough fluff.
- Salt – this is really key to having good flavor.
- Black pepper – I recommend a freshly coarse ground pepper for the best pop of flavor.
- Melted Butter – Go for unsalted, good quality butter (I usually prefer a European butter for best fat/flavor) for optimal flavor.
- Whole milk – I always use whole milk for biscuits, the fat from the milk and butter create tenderness, and that’s essential. You can use other milk, or non-dairy milk but they will affect flavor and texture so you may need to experiment to see what you like.
- Asiago Cheese – Most Asiago sold in US grocery stores are sold as aged wedges. That’s what you’re looking for, if you happen to find fresh Asiago, email me, it’s hard to find!
How to Make ASiago Drop Biscuits
My go to biscuit is a drop biscuit for a few reasons, it’s a quick mix then scoop and they’re in the oven. I don’t have to roll anything out, get out my biscuit cutters, or try to piece together leftover dough. They’re the perfect for a quick breakfast, and they have all the tender soft flavor of a classic biscuit.
- Start by prepping your ingredients. I cube the Asiago into small chunks and use a kitchen scale to measure my butter and flour into bowls with no drama. Add the baking powder, salt, and pepper to the flour and whisk it together.
- Melt your butter and set aside. Measure your milk and add it to the flour with the melted butter, begin to fold it in to moisten the flour, but don’t over mix or you may have tough biscuits.
- When the flour is mostly moistened, add in the chunks of Asiago and finish folding the dough until you no longer see dry streaks of flour.
- Line a baking sheet with parchment and drop your dough in even sizes on the parchment. They don’t expand much, so you don’t need to worry about leaving large spaces between them.
- Bake in a 425°F oven for 12 minutes. Serve warm with butter, gravy, eggs…whatever your heart desires!
Pro tip: I use a large cookie scoop for even, consistently shaped biscuits every single time.
I haven’t tried it, simply because they’re so easy to toss together. Because the dough uses baking powder instead of baking soda you should be able to refrigerate the dough for an hour or two if needed. You may need to add a minute or two to the bake time for a chilled dough.
Yes! You could freeze them either before or after baking, I actually recommend before. Simply scoop onto a baking sheet and freeze, then transfer to a freezer bag or container. Then bake as many as you like at a time in a 425°F oven for 14 to 16 minutes.
To freeze after baking I recommend freezing on a baking sheet anyway so they don’t freeze together in a clump, then just defrost and enjoy!
Sure, you can substitute Romano or Parmesan, I just recommend you sample the cheese first. Romano can be salty and you may choose to reduce the salt added to the dough.
Eat & Enjoy
I hope you guys find these to be as much of a treat as I do. Don’t get me wrong, there’s nothing wrong with a classic biscuit with butter, but my foodie boredom strikes and I like to mix it up. Plus there’s something addictive about a peppery cheesy biscuit with crisp caramelized cheese on the bottom.
I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!
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- 9 ounces All purpose flour 2 cups, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 6 ounces whole milk 3/4 cups
- 3 ounces unsalted butter 6 tablespoons
- 2 ounces Asiago cheese about 2/3 cups
- Preheat your oven to 425°F and dice your cheese into small chunks. Melt your butter and set aside.
- Combine the flour, baking powder, salt, and pepper in a large bowl and whisk to combine.
Pour the melted butter and milk into the flour mixture and begin folding until most of the flour is moistened.
- Add in your Asiago and continue folding until the cheese is incorporated and there are no more streaks of dried flour.
- Scoop onto a baking sheet and bake for 12 minutes.
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.